Cutting and shaping:
from a leg of pork, the muscle with the femur, tibia and fibula bones. Rind removed in the anterior medial part of the thigh, with a very wide cut from the articulation of the cuff to the base. Trimmed and rounded into the classic “pear” shape and the protrusion limited by the bone (noce).
Raw material:
for typical production is the leg of a heavy, Italian, adult pig, except for boars and sows with the birth farm and slaughterhouse label clearly legible on the back. It has white external fat and a cover of limited thickness.
